How was your Halloween?
We spent the evening in and handed out candy to the neighborhood kids. It was actually really nice to not be out on Halloween for a year.
Peanut just could not handle the doorbell action, so he had to chill on the couch with a leash. Didn’t want him scaring all the cute little kids!
It’s been a nice, rainy Sunday, and with the first of November here, I decided to spend the afternoon baking pumpkin pies! I always like to do a trial run before Thanksgiving, and this felt like the best way to welcome the new month!
These mini gluten free pumpkin pies have a lot of steps, but they are so totally worth it!
I discovered the most amazing GF pie crust recipe a while back, and it is my go to for every crust I need now. It’s actually a recipe for mini hand pies made with real wheat flour, but with a simple gluten free flour substitution, it works like a charm! You can find the original recipe on Oprah’s website actually.
The recipe itself is super simple, and I think the secret ingredient of cream cheese is what helps give the gluten free dough the wonderful flakiness that we all miss!
Now I hope you went for a run like I did this morning, because they are REAL pies. No low fat here. In a food processor, I combined a stick of softened, unsalted butter, 4 oz of cream cheese, 1/4 cup of heavy cream, a tablespoon of sugar, and a 1/4 teaspoon of salt. Once combined, add in a cup of gluten free all purpose flour.
The dough will be super sticky. Just spoon it out onto some plastic wrap, form into a disk, and let it chill in the fridge for at least two hours.
The refrigeration process helps the dough firm up so it will be easier to roll out. When you are ready to use it, let it come to room temp for 15 minutes. On a WELL floured surface, roll out the dough until it reaches a crust thinness. I flour everything: my hands, the rolling pin, the utensils I use to cut the dough. It’s a really sticky dough and the GF flour will help make it easier to roll out. Just trying to save you some frustration from my learning process. It was a scary time for anyone in the house the first time I did this. I can tell you that first day… those pies were not made with love. But I digress…
Press your circles of dough into your mini or regular muffin tins. I did 12 mini muffin size and 4 regular muffin size. Now for the delicious filling!
I use a recipe I found on the Yummy Mummy Kitchen blog! I love that she uses all natural ingredients, and there is no condensed products anywhere. You simply just mix pumpkin, heavy cream, whole milk, two eggs, brown sugar, and spices all together.
I use my Kitchenaid mixer because it’s easy and I have it, but you can certainty just mix this all by hand. When blended, you will get a nice pumpkin color. I then pour the mixture into a measuring cup for easier pouring, with less mess. Pour the filling all the way to the top of the crusts.
Let the pies bake at 350 degrees. My mini muffin tin pies took about 30 minutes, and my regular muffin tin pies took closer to 45 minutes. You just want the filling to have puffed up and set, and you want the crusts slightly browned.
Let them cool before serving, and I definitely suggest whipped cream on top! I had enough filling let over that I made a whole extra pie with a store-bough gluten free crust from Whole Foods. So yummy, and these definitely are getting me in the holiday spirit!
From Scratch Mini Gluten Free Pumpkin Pies
- 1 cup gluten free all purpose flour- I use GF Jules
- 4 oz low fat cream cheese
- 1 stick unsalted butter, softened
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 15 oz can pure pumpkin
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- Two eggs
- 3/4 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- In a food processor, combine all wet ingredients for crust, as well as the sugar and salt.Then, add in the flour and mix until combined. Wrap sticky dough in plastic wrap, form into a disk, and refrigerate for at least two hours.
- Pre-heat oven to 350 degrees.
- Let dough come to room temperature, about 15 minutes. On a well-floured surface (GF of course!), roll out dough to crust thinness. Cut circles just larger than the holes of the muffin tins you are using. Press dough into muffin tins and set aside.
- In a mixing bowl, combine pumpkin, milk, cream, eggs, sugar, and spices until combined.
- Transfer filling to measuring cup for easier pouring.
- Fill muffin tins to the top of the crusts.
- Bake at 350 degrees for about 30 minutes for mini muffin tins, and 45 minutes for larger.
- Let cool, top with whipped cream and Enjoy!
- Sharing is optional, but encouraged =)
Try these out for your next holiday gathering. Your friends and family will be so impressed that you made something so delicious, completely from scratch!
Hope everyone has a great week!
4 thoughts on “From Scratch Mini Gluten Free Pumpkin Pies!”
How cute! And I’m sure out of this world good too.
I may have already had a couple 😊. I think this size is perfect for the holidays so that you can try multiple desserts!